Red Wine–Braised Chicken With Chorizo and Chickpeas

This is excellent and very easy. Good for a dinner party, so you can be with your guests before dinner. I never precook the chicken, as the skin always sticks to the pan. I place the thighs, skin side up, on top of the mix and the skin browns nicely in the oven. Cook in a 350 oven for 40-45 minutes.

• Oldmayor

• Portland, ME

• 11/10/2023

This recipe looks delicious. I am gluten and lactose free unfortunately but I believe all of the ingredients here are free of that.....could you please confirm? Many thanks!

• Patricia

• Toronto, Ontario

• 10/14/2021

I can't save recipes anymore on this site. Can anyone else? What happened? If I don't make this tonite, how would I know if I like it? I had a file of 1200 recipes which their recent redo took down to 103. Listed in a row with no filing order. Just like any other site now - what a loss!

• lakristina

• Minneapolis

• 10/12/2021

Yummy! I followed a couple of the reviewers' suggestions and browned the skin in a cast iron skillet, doubled both the spices did onions, put the chicken in a baking dish on top of the onions with the liquids, covered with foil, baked at 350 for an hour, then mixed in the chickpea mixture. I popped it back in the oven for 15 more minutes, then broiled the skin for a couple of minutes to crisp it up. It was perfect over creamy polenta and sautéed garlic Swiss chard!! Definitely going into the rotation!

• Kathy

• Canada

• 9/14/2021

Flavor is good, but watch those cook times. It doesn't even take 12 minutes to brown a chicken thigh starting with a cold pan, much less one full of molten lava hot pork fat.

• Anonymous

• Virginia

• 3/7/2021

This was very good. Kind of 3.5 stars to me, but my husband loved it and he has developed a weird phobia about bones, so I was glad he enjoyed these chicken thighs so much. Therefore, 4 stars. Made exactly as written. I had a few dark raisins in there as I had to fish out raisons from some trail mix.

• heathernyc

• 2/13/2021

Delicious and fairly straightforward to make. We loved the sweet/savory combo of the sauce but next time I will cut the salt in half, which was too heavy handed for our tastes. I added some juice from the zested orange, which helped to cut the salt a bit.

• asyl076

• Colorado Springs, CO

• 9/4/2020

I made this tonight and my husband couldn't stop raving about it. I liked the orange zest in the garbanzo beans add a brightness. It was delicious. I made as recipe.

• whitaker10

• Mountain View, CA

• 8/28/2020

This was excellent although I did make three changes. I doubled the spices, did not have orange or garbanzos, but substituted Lemon zest and used cannellini beans and it worked beautifull. Added sauteed spinach and kept the skin crispy with a quick time under the broiler. Beautiful and delicious!

• Anonymous

• Western Massachusetts

• 7/9/2020

Delicious but messy!

• Anonymous

• 6/7/2020

3.5 forks—easy and delicious. I reserve 4 forks for recipes that are truly outstanding, and while this was not quite there, it was thoroughly enjoyable. I made the recipe as-written save for one substitution out of necessity and that was the Spanish chorizo. The market was out at the time, so I subbed in a similarly-styled salami and added a teaspoon of smoked paprika to better replicate the Spanish chorizo's distinctive flavor. I kept the spices per the original and it was sufficiently flavored, but I can definitely see how you could easily double the spices if you prefer dishes more aggressively spiced. I opted to include the chorizo during the braising step as it was a bit harder than I prefer and a bit too tough for the little ones to get through easily (youngest is <2) and it came out nicely this way. The biggest issue I had with the recipe was that after investing all that time to beautifully crisp the skin that it would be lost during the covered braising. I just couldn't bring myself to serve it that way, so after the braise, I removed the chicken to stir in the chickpeas and parsley, replaced the chicken skin-side up, then thew the whole lot under the broiler for ~5min to re-crisp. Worked beautifully, and IMO is an absolutely essential step. Also, I missed having an actual veg component, so I simply sautéed some spinach along with a large, thinly sliced clove of garlic. Plated with chickpea mixture first, topped with sautéed spinach, and crowned with the crisp-skinned chicken and it was devoured by all.

• andreayung23

• Northern California

• 5/22/2020

Only did the chicken part, but omg it was so good. And it was a super simple recipe too!

• taraskips

• Tallahassee, FL

• 4/28/2020

This was a very easy recipe---I loved that it didn't require many tools or bowls/pans. The orange zest/chickpea/chorizo mixture was AMAZING. I think the next time I make it I will add more orange zest (I doubled but will def add more) or add some orange juice with the broth/wine--not sure what that will do but the orange zest needed to be more prominent in my opinion. I doubled spices as I read in other reviews, which I am glad I did. The only thing was that my chicken was undercooked, as it almost burnt when I cooked the skin side down. (it was more like 5-6 minutes for me not 12-14) I turned the heat down to medium but was afraid of making it black, but ended up putting it in the oven at 350 while I cooked the onions down and I also doubled the broth/wine and let that reduce and thicken before I added chicken back in. Served it with couscous and it was still delicious, after I was able to get the chicken to temp! Will definitely make this again.

• Anonymous

• Atlanta, GA

• 4/9/2020

Really yummy, very easy to put together - not too much chopping and dishes. The chicken skin I would have like to have kept crispy somehow, but it softens up as soon as you have to cook the dish covered.

• lcr266

• Brooklyn, NY

• 2/15/2020

Really great dish and one of my "go-to's" when entertaining. Cooked as directed and served with roasted brusssel sprouts. Delish!

• jnetcros9532

• Hulll, MA

• 2/8/2020